Tangy shrimp ceviche

This makes a tasty entree

Serves 4

½ pound raw shrimp
1 large tomato, diced
2 cloves garlic, minced
¼ red onion, sliced finely
1 avocado, diced
½ cup finely chopped fresh parsley
Juice of 2 lemons
Juice of 2 limes
Juice of 1 orange
Salt and pepper, to taste

Prepare the shrimp and chop it into bite sized pieces.

Place the shrimp and all other ingredients except the juice into a bowl. Pour the juice over the contents of the bowl and make sure all of the shrimp is covered by juice. Cover the bowl and place in the fridge for 6 hours or overnight.

Serve.